Warm Up to Our Favorite Soups for Fall!

By Rachel Hebert | October 24, 2018

Tiger Stadium and the Superdome are filling each weekend, and we are starting to feel a chill in the air. Get ready to bust out your rakes and your tailgating gear, because fall is here! While it may take a little longer for it to truly feel like autumn down here, you can easily make it feel like home at the dinner table. So pull on your wool socks and head to the kitchen to make these deliciously seasonal soups for fall!

Ingredients:

Butter

1/2 to 1 cup Onion Seasoning Mix

fresh or frozen

1 10 oz. pack chopped Broccoli

1 can of Artichoke Hearts, drained

and chopped

1 can Chicken Broth

1/2 pint to 1 pint of Half and Half

(to thicken as needed)

1 can Cream of Mushroom Soup

Green Onions, to taste – about 2

Cheddar Cheese

Directions:

Sauté onion seasoning mix in butter until onions are clear.

Add broccoli, artichokes and broth, cook down.

Add half & half and soup to thicken.

Add green onions to the pot before serving.

Top each bowl with cheddar cheese.

– Kerrie Seiler, Mandeville Office

Ingredients

1/2 stick Margarine

1/4 cup Olive Oil

2 Onions, chopped

5 cloves Garlic

Curly Vermicelli

2 14 oz. cans Of Artichoke Hearts quartered

8 Chicken Bouillon Cubes

2 tbs. dry Parsley

1 tsp. Basil leaves

1 tsp. Oregano

Grated Italian Cheese (optional)

1 tbs. Flour

Directions

Melt butter and oil together in a large pot.

Sauté onions and garlic together.

Add artichoke hearts and cook a little.

In a saucepan, melt the bouillon cubes in 1 cup of water and add to pot.